Monday, 25 April 2011

Filled or Baked in a Cupcake!

You may have noticed that I have been on a fill the cupcake frenzy lately!  Once I got my corer, I wanted to fill each cupcake with everything I could think of!
Then, I saw a Cadbury Creme Egg inside a cupcake by Zoeycakes in Cupcakes Take The Cake and that was it for me!  Not only was I filling cupcakes with what ever I could come up with, but I was now in the -what can I stick in it and bake it - overdrive!

To show you what I mean, here are my latest experiments!

Chocolate Cupcake filled with mini cream filled chocolate Easter egg and Vanila Bean Buttercream

Chocolate Covered Coconut mini baked in Buttermilk Chocolate Cupcake

Nutella Filled Chocolate Cupcake and later Frosted with Chocolate Ganache (BEFORE)


Peanut Butter Cupcake filled with Strawberry Jam and Peanut Butter Frosting

Chocolate Cake with Dulce de Leche and Vanilla Swiss Meringue Buttercream

It doesn't end, here!  These are from my previous posts!

Lemon Poppy Seed Filled with Raspberry Jam and Lemon Swiss Meringue Buttercream

Brown Sugar Vanilla Cupcake Filled with Dulce de Leche and Cream Cheese Buttercream

How do I go back to my non-filled or non-baked-in cupcakes??!!  

Wednesday, 20 April 2011

Gooey Chocolate Coconut Cupcake!

This cupcake should be called DIED AND GONE TO HEAVEN!  What a combination....Coconut and Chocolate!! I found this great store bought Coconut spread with Coconut Flakes by Deluxe in a German  supermarket called Lidl, here, in Greece! (For all my Greek and foreign friends- a MUST get) Delicious!!

The whole thing was soooo gooey- it almost melted in your mouth!  Hints of Coconut Flakes would give you a subtle crunch and the Creamy, Velvety Chocolate  Ganache would just smooth it away!  Yummmmm!

Of course, this one is empty! Licked it clean!!!

Unforgettable!!!....Will do it again soon!

Tuesday, 12 April 2011

Summer Breeze!


Summer is almost here and all these great spring/summer flavors and colors are in the air!  So much fun! Want to take all the fruits and make a fruit punch out of my cupcakes!   Hey wait!...hmm?!  Another idea!!!  Is lemon a fruit or vegetable???  A vegetable, I think.  I forget...

Anyway, what better way to introduce the summer than by making lemonade?  With a lemon poppy seed cupcake filled with raspberry jam and topped with a light, velvety lemon Swiss Meringue Buttercream, I say!!


For the cake
You can use any vanilla cake you like.  Just add 2 tablespoons of lemon juice, two tablespoons of lemon zest and 1 tablespoon of poppy seeds.  I used, again, my favorite WHITE WINE cake (see previous post for recipe).

One jar of a good raspberry jam.  I used the French St. Dalfour Frambouises. It's very tangy.  I like it.


4 Egg whites
1 cup of sugar
250 grams of butter (softened)
1/4 tsp. of cream of tartar
1 1/2 tsp. vanilla extract
1 tbsp. lemon zest
3-4 tbsp. of lemon juice
yellow paste color

In a heat-proof metal mixer bowl put egg whites, sugar and cream of tartar.  Place over another pot of simmering water and whisk until sugar dissolves and it's not grainy anymore.  You can tell it's done when you pinch it and it's smooth between your fingers.  It takes about 3-5 minutes.  

Take bowl to mixer stand and beat with the whisk attachment on medium speed until egg mixture is completely cooled and has a glossy white color (I keep touching the bowl to check temperature). Change to paddle attachment and beat on medium-high slowly adding the butter pieces.  You will see it  curdle at one point....don't stop or panic, keep going until you hear a flapping sound.  This flapping sound means that the buttercream has reached that velvety texture we all love.  You can stop here and add all the other ingredients but I like to let it go beating for another 5 minutes.  This makes it fluffier and whiter. Then I add the flavors, beat for another minute until incorporated and then add color paste.  Yummmm!


After cupcakes have cooled, make holes in the center of each one with a knife or with my favorite cupcake corer.  Fill with Raspberry jam and frost with Swiss Meringue ButterCream (You can use a piping bag or a spatula).  And you are done!!!